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Zucchini Musakka
Turkish Casserole |
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2 1/2 lbs. zucchini, cut in 1 1/2 inch rounds or cubes
5 Tbls. butter or margarine
3 onions, chopped
1/4 lbs. ground meat
3 tomatoes, peeled and chopped or 1 Tbls. tomato paste
2 cups water or broth
1 tsp. salt
1 tsp. mint
1 tsp. dill weed
moistened parchment paper to cover
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Melt the butter or margarine in a heavy pan, over medium heat and saute the onions for about 5 minutes.
Add the ground meat and brown. Stir in the chopped tomatoes and cook for another 5-10 minutes. Add the cubed zucchini and mix gently. Lower the heat and cover. Cook for about 5 minutes more or until zucchini changes color.
Add the water or broth, 1 tsp. salt, 1 tsp. mint and stir. Cover mixture with the moistened parchment paper, cover pan and simmer for about 45 minutes, until zucchini is cooked. Sprinkle with dill weed before serving.
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| Recipe Origin: Turkey |
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Submitted by: |
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Bev Tekben
New York
United States |
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| This recipe has been viewed 5918 times. |
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